CAULIFLOWER PIZZA CRUST
Provided by Katie Lee Biegel
Time 50m
Yield 1 pizza crust
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
- In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
- Add desired toppings and bake an additional 10 minutes.
CAULIFLOWER PIZZA CRUST
You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.
Provided by Alli Shircliff
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
- Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
- Bake in the preheated oven until lightly browned, about 15 minutes.
Nutrition Facts : Calories 58.8 calories, Carbohydrate 3.3 g, Cholesterol 38.4 mg, Fat 3.5 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 109 mg, Sugar 1.2 g
CAULIFLOWER PIZZA BITES
Just like its big relative, cauliflower crust pizza, but better! Easy and fun to eat, it's sure to be a crowd pleaser!
Provided by A Day In the Kitchen
Categories Appetizers and Snacks Cheese
Time 1h34m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a muffin tin with parchment paper squares.
- Grate cauliflower into a microwave-safe bowl using a fine grater. Chop up any remaining pieces that are too small to grate but too big for the crust.
- Microwave cauliflower until soft and tender, 4 to 6 minutes. Pour cauliflower into a clean dish towel cool easily handled, 15 to 20 minutes.
- Wrap the towel around the cauliflower and squeeze out as much liquid as possible; the drier the cauliflower is, the better it will hold together as a crust once mixed with the other ingredients.
- Combine cauliflower, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and onion powder in a large bowl.
- Scoop cauliflower crust mixture into prepared muffin tin, dividing the mixture evenly among the cups. Pat down cauliflower mixture with the back of a spoon, making it compact.
- Bake in the preheated oven until golden brown, about 15 minutes.
- Spoon a small amount of pizza sauce onto each cauliflower crust. Top with remaining 1 1/2 cups mozzarella cheese, dividing evenly among the crusts.
- Bake until golden brown and cheese is melted, about 15 minutes. Let sit in pan for 5 minutes before moving each bite to a cooling rack. Let cool for 10 minutes. Peel parchment paper squares off the crusts and serve on a platter.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 5.3 g, Cholesterol 33.5 mg, Fat 5.2 g, Fiber 1.9 g, Protein 9 g, SaturatedFat 3.1 g, Sodium 308.4 mg, Sugar 2.3 g
CAULIFLOWER CRUST PIZZA
Let me just acknowledge that when I first started hearing about cauliflower crust, I thought, Okay. That's a little bit of a stretch, kinda with the same inner voice as the Pace Picante Sauce cowboys sitting around the campfire. ("NEW York CITY?!?" "Git a rope.?) And then I tried it. And it. Is. Absolutely wonderful. And not in a "this is pretty good for a meatless dish" way. I mean, it's beautiful and different and a little bit nutty, and while it's definitely not a substitute for bready pizza crust, I might argue that it's a whole delight in itself. But the best part? The very, very best part? No yeast! No proofing! No kneading! No rising! It's probably the fastest, easiest homemade pizza crust you can make.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield one 12-inch pizza
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the cauliflower florets in a food processor and pulse them to a fine snowy powder; you should have 2 1/2 to 3 cups.
- Transfer the processed cauliflower to a microwave-safe bowl and cover it with plastic wrap. Microwave until it's soft, about 5 minutes Then pour it onto a clean, dry kitchen towel and let cool slightly.
- When it's cool enough to handle, wrap the cauliflower tightly in the towel and wring out as much moisture as possible, twisting and squeezing like crazy. By the time you're done, you should have a pretty dry clump! And don't worry?it shouldn't look like much at this point.
- In a large bowl, combine the cauliflower and Parmesan And add the Italian seasoning, salt, egg, and 1 cup of the mozzarella. Stir/smush it together until well combined.
- Form it into a ball and place it on the baking sheet Then use your hands to flatten it into a large, flat round. Keep in mind that it won't move/rise like regular crust, so whatever shape it's in when you put it in the oven, that's the same shape/ size it'll be when you pull it out! (It's super easy to work with! You'll love it.)
- Bake the crust until it's golden, about 12 minutes. Top with the marinara and the remaining 1 cup mozzarella and bake until the cheese is melted and bubbling, 10 minutes more.
- As soon as it comes out of the oven, sprinkle on some Parmesan. Then cut it into wedges. Sprinkle on basil leaves just before serving.
- Don't expect a crispy/chewy crust like regular pizza . . . but do expect an amazingly delicious dinner!
CAULIFLOWER CRUST PIZZA
Whiz up cauliflower and ground almonds in a food processor to make this gluten-free pizza base - top with tomatoes, aubergine and cheese
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Serves 4 (makes 1 large pizza)
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl. Stir in the ground almonds, egg, oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a 'crust'. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.
- Meanwhile, heat a griddle pan, brush each aubergine slice on both sides with a little of the oil, season and cook for 5-6 mins, turning once, until softened and charred - you'll need to do this in batches. Transfer to a plate. Brush the onions with oil, season and griddle for 5-8 mins until softened and charred. To make the tomato sauce, whizz the canned tomatoes, tomato purée, garlic and some seasoning in a blender until smooth. Transfer to a small saucepan, bring to a simmer and cook gently for 8-10 mins until thick (you don't want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.
- Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce over the base, sprinkle over the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, shave over a little more cheese and scatter with the remaining basil leaves.
Nutrition Facts : Calories 463 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 0.7 milligram of sodium
CAULIFLOWER PIZZA CRUST
Make your next pizza night a little healthier with our cauliflower pizza crust recipe. The herbs and cheese add a ton of flavor! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Working in batches, place cauliflower in food processor; process until finely ground. Transfer to a large microwave-safe bowl; repeat with remaining cauliflower. Microwave, covered, until cauliflower is tender, about 8 minutes. When cool enough to handle, squeeze dry; return to bowl., Stir in remaining ingredients until combined. Line a baking sheet with parchment. Press and shape cauliflower mixture into an 10-in. circle or 13x6-in. oval., Bake until edges are browned, 20-25 minutes. Top as desired; bake until toppings are heated through, 10-12 minutes longer.
Nutrition Facts : Calories 71 calories, Fat 4g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
THE BEST EVER CAULIFLOWER PIZZA CRUST RECIPE BY TASTY
Maybe you're on the keto diet or maybe you're just trying to eat fewer carbs. Regardless, you can and should still be eating pizza, thanks to this cauliflower crust recipe. Start with cauliflower florets and turn them into cauliflower rice. Then, add cheese, spices, and egg, and bake the crust until it's golden-brown. Add your favorite toppings and call it pizza night.
Provided by Claire Nolan
Categories Dinner
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500˚F (260˚C).
- Remove the leaves and stem of the cauliflower.
- Transfer pieces to a food processor and rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
- Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling!
- Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible.
- Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, garlic powder, and an egg. Mix well.
- Line a baking sheet with parchment paper.
- Place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a "crust."
- Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
- Top with your favorite pizza sauce and toppings, being careful not to overload the pizza.
- Bake for another 5-7 minutes, or until the cheese has fully melted.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 21 grams, Fat 11 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams
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